Mini Lobster Rolls Food

MINI LOBSTER ROLLS

Steps:

• In a medium bowl, combine the mayonnaise, lemon zest and juice, tarragon, celery, capers and 1/4 teaspoon salt. Mix together with a rubber spatula until everything is incorporated. Fold in the lobster meat.
• Place a small amount of arugula on each bun. Top with the lobster salad.

LOBSTER ROLLS

Steps:

• Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.
• Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
• Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.
• Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.
• Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.

MINI LOBSTER ROLLS

Steps:

• Stir together all ingredients, except rolls, with 1/4 teaspoon each of salt and pepper, then chill, covered, until ready to serve.
• Cut down into tops of rolls to split them, but do not cut all the way through, and fill each with 1 rounded tablespoon seafood.

MINI BRIOCHE LOBSTER ROLLS

Steps:

• In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.
• Season with salt and pepper.
• Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around.
• Using a small spoon, carefully hollow out the rolls.
• Spoon the lobster filling into the rolls, garnish with the chives and serve.
• *The lobster salad can be refrigerated for up to 2 days.
• **The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.

MAINE LOBSTER ROLLS

Steps:

• spread softened butter on outsides of buns and heat on griddle or heavy skillet over mod/high heat until toasted.
• Divide lobster meat among buns and put a dollop of mayonnaise mixture on top.
• NOTE: Top slice hot dog buns are buns that have had the sides sliced off.
• If you can't find these in the supper market then you can make your own using Texas toast and toasting one side.
• I've only found those kind of buns in Maine when we were on vacation.

MINI LOBSTER ROLLS

Steps:

• Combine lobster, mayonnaise, lemon juice, chives, salt, and Old Bay, and cayenne if desired, in a small bowl.
• Heat butter in a 12-inch skillet over medium-high heat. Working in batches, toast buns until golden brown, about 3 minutes per side, transferring to a paper-towel-lined plate as you work. Fill each bun with 1/4 cup lobster salad.